Southern Potato Stew
Ingredients
1 onion, diced
2 celery stalks, diced
1 bell pepper, diced
Olive Oil
2-3 garlic cloves, minced
4 red skinned potatoes, diced
1 can diced red tomatoes
1 cup vegetable broth
3 cups water
1 tsp liquid smoke
1 can black-eyed peas
6 cups cooking greens (collards, spinach, etc.)
1 tsp garlic powder
1 tsp onion powder
2 Tbsp onion flakes
2 tsp paprika
1 tsp oregano
1/4 tsp dried dill
Salt and pepper to taste
2 bay leaves
6 cups cooking greens (collards, spinach, etc.)
Optional: cayenne pepper and hot sauce
Directions
Add all spices, except the cayenne pepper, to a small bowl and mix well.
In a large pot over medium heat add onion, celery, and bell peppers, sauté in oil for 5 minutes or until the veggies start to soften.
Add the garlic and spice mixture to veggies. Cook over medium heat for 1 min.
Add the potatoes, stirring constantly to coat with the spices. Then add all the remaining ingredients except the greens, bay leaves, cayenne pepper and hot sauce. Let cook for a few minutes.
Add the bay leaves and greens.
Bring the mixture to a boil, then immediately lower to a simmer and cover with a lid. Simmer until the potatoes are soft, about 20 min.
Once the potatoes are tender, pull out the bay leaves and discard.
Stir in the cayenne pepper and hot sauce as desired. Let simmer until ready to eat.
Remove from heat and serve hot!
Picture and recipe adapted from: https://monkeyandmekitchenadventures.com/southern-collard-green-potato-stew/
Acorn Squash and Microgreen Salad
Ingredients
Vegan Sesame Dressing
1 Tbsp tahini paste
2 Tbsp olive oil
2 cloves of garlic
2 Tbsp oregano
2 Tbsp cilantro
1/2 jalapeno
3 Tbsp apple cider vinegar
salt and pepper to taste
Salad
1 acorn squash
1 Tbsp olive oil
1 tsp smoked red pepper or paprika
1/2 cup microgreens
1/4 cup quinoa
salt and pepper to taste
Directions
Preheat oven to 425 F.
Deseed squash and cut into bite size pieces (no need to peel before cooking, it will come off easier once cooked). Place on cookie sheet and drizzle with olive oil, salt and paprika.
Roast squash for about 25 min.
Meanwhile, make the dressing by combining all ingredients in a food processor and pulse / puree to your desired consistency. Transfer dressing into small bowl or jar and set aside.
Add quinoa and 1/2 cup water to a saucepan. Bring to a boil, then reduce heat, cover and let simmer until all water has been absorbed, about 15 min.
When squash is done and tender, remove from the oven and let cool. Remove skin.
To assemble, add quinoa. squash and half of the dressing in a bowl and mix well. Top with microgreens and the remaining dressing if desired. Enjoy!
Picture and recipe adapted from: https://www.chefdehome.com/recipes/501/roasted-acorn-squash-microgreens-and-quinoa-salad
Egg in the Acorn
2 eggs
1 acorn squash
2 Tbsp butter
1 Tbsp olive oil
2 Tbsp sharp cheddar cheese, grated
8-10 sage leaves
Salt and pepper to taste